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If you’re planning to make a batch of lemonade soon, be sure to grab some fresh basil, too. This simple addition makes your summer drink taste like it’s a hand-crafted masterpiece. (Almost like an easy mocktail.)
I like to keep my drinks naturally sweetened around here, so this lemonade is made with maple syrup, but you can also use honey or agave nectar instead. See the tips below to get delicious results on your first try.
This drink is easy enough to make that even my kids can help. I’ve purposely kept the batch small, so you can make just 2 glasses at a time, but feel free to increase it for a whole pitcher!
⭐⭐⭐⭐⭐ Featured Review
“Made this today because I had all the ingredients on hand and it was so delicious! Super refreshing on a hot day and couldn’t be easier to make.” – Ashley
How to make Basil Lemonade
Step 1:
Start by juicing the lemons. You’ll typically get 2 to 3 tablespoons of juice from each lemon, so plan accordingly. I usually plan on needing 1 lemon per glass of lemonade.
Then add the water, lemon juice, basil leaves, and maple syrup to a blender. Secure the lid and blend until smooth.
Step 2:
Once the mixture is blended, taste the lemonade and make any necessary adjustments. You might want to add more lemon juice for a tart flavor, or a little more maple syrup for a sweeter taste. Pouring it over ice will dilute the flavor slightly as the ice melts, so keep that in mind, too.
Serve this basil lemonade over ice right away and enjoy. This recipe makes 2 servings, but you can double it if you want to make more.
Note: If you don’t have a powerful blender, pour the lemonade through a fine mesh strainer on the way to your glass. That will catch any small pieces of basil that the blender might have missed.
Basil Lemonade (The Best Summer Drink!)
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 2 cups water
- 3 tablespoons pure maple syrup
- 4 fresh basil leaves (roughly 1 tablespoon minced)
Instructions
- Combine the lemon juice, water, maple syrup, and basil leaves in a blender, and blend until the basil is completely broken down. No need to strain! (If your basil leaves are particularly large, start with just 2 leaves, and add more to taste.)
- Serve over ice right away, or store it in the fridge in an airtight container for up to 3 days.
Video
Notes
- Alternatively, you can shake the ingredients together, and allow the flavors to meld in the fridge overnight. Remove the basil leaves before serving over ice.
- You can replace the maple syrup with honey, if you don’t need a vegan recipe. You might only need 2 1/2 tablespoons of honey in that case, since it’s sweeter than maple syrup.
Nutrition
More Recipes to Try
- Summer Salad with Orange Basil Vinaigrette
- Avocado Pesto
- Arugula Pesto
- Watermelon Juice
- Easy Watermelon Smoothie
If you try this Basil Lemonade recipe, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!
We just did your recipe and it tastes good! Two glasses for me and my boyfriend. Greetings from Germany.
Made this today because I had all the ingredients on hand and it was so delicious! Super refreshing on a hot day and couldn’t be easier to make. My 14 month old kept stealing sips!
Tried this recipe today and it is delicious. The fragrance of fresh basil is breath taking. Thanks for sharing.
Would date syrup work for this recipe?
Sure, just use it to your taste!
Megan, this was delicious and SO refreshing! I finally pulled our 4 foot basil plant and had intended to make a bunch of pesto, until I remembered this. I subbed 3 dates to make it Whole30 approved and I was not let down! Thank you for this yummy recipe 🙂 I can’t wait to make a big batch of it…I think some tequila could be added, too 😉